Molasses bread rolls

Method

1. Oil the base and sides of 12 x 125ml (4fl oz) dariole moulds or small terracotta pots. Put the flours into a large bowl with the allspice, salt and butter. Rub together with your fingertips to make crumbs.
2. Add the molasses sugar, and Easy Bake Yeast.
3. Gradually pour in the warm water and mix together to make a rough dough.
4. Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 mins until smooth and elastic.
5. Cut the dough into 12 even sized pieces, make each into a smooth ball. Then roll each one between the palms of your hands to elongate it. Drop smooth side up into greased pots or moulds. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30 mins.)
6. Preheat the oven to 220°C/ fan 200°C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/ fan 180°C/ gas 6. Bake the rolls for 15-20 mins until risen and golden.